Kitchenese

For anyone who isn't familiar with the lingo....here is some very basic kitchen terminology explained in civilian speak:

Behind! - what you say when you're behind another cook, server, dishwasher, pretty much anyone in a packed kitchen and you need to get by. Mainly used to warn the other person (especially if either of you are holding a knife or a pot of hot liquid) that you are behind them and please don't move biyatch cause one of you WILL get hurt. The downside to this is I find myself saying it quite a bit in public. For example, sometimes when I'm buying groceries and the person in front of me is rolling their cart like a snail...I'll say "BEHIND!!!" Move over fucker!

Stage - as a cook trying to get into a certain kitchen (usually a good one), you can do a 'stage' to get your foot in the door. Basically, you work for free for an agreed amount of time to show them what you've got. Sort of like an interview but without the questions. I've done 4 stages and thankfully all of them only lasted one shift. You see, I can't say I enjoy working for free but at least I got to see their kitchen and it gave me a chance to see if I wanted to work for them too.

Turf It - throw it out. ie. it's garbage/rotten/you messed it up.. so get rid of it.

Off-line - when you have to go to the bathroom, take a 3 minute nap, or make out with another cook...whatever the reason, if you're going to be away from your station...you're off-line.

The Weeds - when you're oh so fucked for service, your prep list is never ending even though you've worked your ass off for the last 6 hours, the chef is going to kick your ass, you just burnt your face, customers are flowing in like the sea....you are, as they say, in the weeds. Pretty much anytime you are screwed no matter how hard you try.

The eagle has landed/the shadow is upon us/HE'S HERE! - the chef has arrived. Now shut up and get to work.

Any more?